Totchos®, Nacho Mommas Nachos!

The Nook in Atlanta serves a delicious Nachos knockoff  they call Totchos® and instead of using tortilla chips, they use tater tots! Don’t you LOVE saying Totchos?!  As fun as saying it is, eating them is even better. Like Nachos, you can add any favorite toppings and you’re only limited by your imagination.  Here are a couple of suggestions to try:

Totchos Nachos:  Chili or chicken, chopped tomatoes, jalapenos, shredded lettuce, sour cream, avocado
Totchos Philly:  Grilled chicken or beef with sauteed onions and green peppers
Totchos Veggie:  Roasted or sauteed onions, peppers, mushrooms, squash, and zucchini
DISCLAIMER: You will look like a Totcho® if you eat these every day.

Totchos®, Nacho Mommas Nachos

8 ounces Land O’Lakes White American Cheese
1/4 cup heavy cream
2 tablespoons whole milk *(my sauce was a little thick so you may need a little more milk)
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt
1 pinch white pepper
1 tablespoon cooking oil
white onion, chopped
red bell pepper, chopped
4 cups tater tots
1 gallon cooking oil (omit this if you bake them like I do)
To make these Cajun, add:
1 cup Andouile sausage diced into small pieces
1 tablespoon Creole or blackening spice

1. To create the cheese sauce, add the cheese, heavy cream and whole milk to a pot and heat on low until a sauce is formed, stirring occasionally.  Then add the vinegar, salt and white pepper and stir on low heat until incorporated.  Let simmer on low until ready to serve.

2. In a medium saute pan, add the cooking oil, and heat over a medium flame. Add the onions, and cook until trasnlucent.  Add the peppers, and sausage and Creole seasoning (If using), and ccok for approximately three minutes.  Then add the shrimp, and cook for approximately two minutes.  Remove the pan from the heat while you prepart the tater tots.

3. For the tots, heat a fryer or large pot with cooking oil until the temperature reaches 350 degrees F.  Carefully place the tater tots into the pot, and let cook until golden brown.  Carefully remove the tater tots, and rest them on a paper towel to absorb any excess oil. (Skip this step if you’re baking them and cook according to the package directions)

4. Place the tots in a medium-size serving dish.  Cover with the shrimp, sausauge (if using), onions and peppers mixture, and then pour the cheese sauce over everything.

**My cheese sauce was a little thick and to thin it use a little more whole milk.


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